Chef Johns Brazilian Fish Stew Recipes

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
• Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

Steps:

• Toss together shrimp, scallops, fish ,garlic, lemon juice, 1/2 tsp salt.
• and black pepper. Cover and refrigerate 20 minutes.
• In blender puree canned tomatoes with juices, 1/2 of cilantro, onions, jalapeno and 1/4 c lime juice. Set aside.
• In a heavy dutch oven, heat oil.Add red and green pepper and red pepper flakes. Saute mixture until softened about 8 minutes.
• Add remaining cilantro, ginger, cayenne, and remaining salt and cook, stirring for about 1 minute.
• Add puree tomatoes and bring to boil. Cook low for 15 minutes until sauce thickens. Add tomato paste, stir. Increase heat to medium and add coconut milk. Heat until boiling.
• Add seafood mixture, with juices to pot and bring to a boil. Cook 5 minutes.
• Stir in remaining cilantro and stir. Add more lime juice, salt, pepper if desired.
• Serve immediately. May serve over rice. This recipes ingredients blend well over night, refrigerated and is even better flavor next day!

Steps:

• Whisk 2 tablespoons oil and lime juice in a large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
• Heat remaining 2 tablespoons oil in a large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; saute 5 minutes. Mix in tomatoes, coconut milk, half of the cilantro and half of the green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season sew with salt and pepper. Transfer to a bowl and sprinkle with remaining cilantro and green onions.